冷藏温度对河豚鱼微生物及品质特性的影响  

Effect of Temperature on Microbiological and Quality Properties of Puffer Fish during Cold Storage

作　　者：马妍[1] 谢晶[1] 周然[1] 刘源[1] 

机构地区：[1]上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心,上海201306

出　　处：《食品科学》2012年第6期288-292,共5页Food Science

基　　金：上海市科委部分地方院校计划项目(08390513900);上海市科委工程中心建设项目(11DZ2280300);上海市教育委员会重点学科建设项目(J50704);上海市教育委员会科研创新项目(11YZ160)

摘　　要：研究冷藏温度对河豚鱼微生物及品质特性的影响。将河豚鱼宰杀、清理、分块后,放置于(0±1)、(4±1)、(8±1)℃冰箱中冷藏。对鱼肉中几种优势菌种(肠杆菌、假单胞菌及乳酸菌),鱼肉质构、挥发性盐基氮、pH值、三甲胺、持水力等指标进行测定,评价河豚鱼冷藏过程中的品质变化。结果表明:(0±1)℃可贮藏6d左右,能够一定程度地抑制鱼肉中几种特定腐败菌的生长,减慢TVB-N值、pH值和TMA值的上升,延缓持水力的下降,并降低河豚鱼肉的硬度、弹性和回复性等质构特性的变化,有效延长河豚鱼的货架期,维持良好的鲜度。The effect of temperature on biochemical properties of puffer fish during cold storage was investigated.Puffer fish after being gutted and washed were packaged and stored at（0 ± 1）,（4 ± 1）℃ and（8 ± 1） ℃,respectively.The predominant strains（Enterobacteriaceae,Pseudomonads and Lactic acid bacteria）,texture properties,total volatile basic nitrogen（TVB-N）,pH,trimethylamine（TMA） and water-holding capacity（WHC） were analyzed periodically in puffer fish during cold storage.The results indicated that puffer fish samples could be stored at（0 ± 1） ℃ for 6 days.Low temperature storage could effectively inhibit the development of specific spoilage strains,slow down the increase of TVB-N,pH and TMA,attenuate the decrease of WHC,reduce the change in texture properties such as firmness,springiness and resilience in fish flesh during storage.Therefore,low temperature can keep fresh and extend the shelf life of puffer fish.

关 键 词：河豚鱼 冷藏 保鲜 货架期延长 

分 类 号：S984.1[农业科学—捕捞与储运]